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4 Reviews

This turned out very good. I put the herb rub on at about 8 in the morning and put it back in the fridge for 4 hours. I cooked it on the grill for 40 minutes, 25 on one side, then flipped it for 15 on the other. Turned out nice. Thicker parts were rare, thinner parts were medium. All had a good flavor. I used a 12# leg that once deboned and butterflied was still about 9#. Begore grilling I cut it into 3 sections for ease of handling. This really helped things.

1 person found
this helpful. Was it helpful to you? [Yes] [No]SmokemApril 09, 2007

I can't believe this fantastic recipe hasn't been discovered before this! We would all give it more than 5 stars if we could. I cooked it for 35 minutes, and although the photo might look well done, it wasn't quite, and there were some beautiful rare muscles in it too. This was easy to make, and after I'd squeezed the lemon over and rested it, I defatted the accumulated juices, and then reduced them to make the best herby, lemony, lamby sort of jus I have ever tasted. Thsi will go into my favourites cookbooks and be made often.

1 person found
this helpful. Was it helpful to you? [Yes] [No]JustJanSNovember 18, 2004

This was awesome, I used a bundle of herbs from the garden and the flavour of the marinade on the lamb was sensational, would be great in a souvlaki. I cooked the lamb for 25 mins per 500g but this was a little bit too much, would cut that back to 20 mins next time. Will definitely make this again!

0 people found
this helpful. Was it helpful to you? [Yes] [No]**Mandy**May 19, 2012

This was excellent. Used the meat to may gyros. Very Very Good.

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this helpful. Was it helpful to you? [Yes] [No]CazJune 27, 2005